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Journal: Appl. Sci., 2025
Volume: 15
Number: 3647
3647
Article: Impact of Crust Creation on Techno-Functional and Organoleptic Properties of Meat with Different Fat Contents
Authors: by Tamás Csurka, Karina Ilona Hidas, Anikó Boros, Bertold Botond Belák, István Márk Hajnal, Klára Pásztor-Huszár, László Ferenc Friedrich, Géza Hitka and Adrienn Varga-Tóth
Link: https://www.mdpi.com/2076-3417/15/7/3647

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